Congee

Mince garlic and ginger. Divide in half. In a sauce pot, heat 1 tbsp of sesame oil and sweat half of the ginger and garlic until aromatic.

Add rice and lightly toast it, coating rice with oil. Add 1 quart of mushroom broth + 2 cups of water + 1 tbsp soy sauce + astragalus.

Simmer the rice until it is broken down and a porridge like consistency ~ 1 hour for regular rice and 20 min for pre frozen rice.

Season with salt and a drizzle of honey.

Salted Radish

Slice radish and toss in vinegar and drizzle of honey. Season with salt and let sit.

Ginger Mushrooms

Over medium heat add 2 tbsp oil. Add mushrooms to pan, making sure it is not too crowded (it may require two batches).

Let sit until golden brown, about 3 min. Toss and cook another min. Add the remaining ginger, garlic and 1/2 the scallion. Cook for another 2 min. Add 2 tsp of soy sauce and a squeeze of lemon.

Season to taste. Remove from heat.

TO FINISH

Portion congee into bowl, top with mushroom, radish, scallions, gomasio and a drizzle of sesame oil

Charred Maitake and Aji Verde

Ingredients

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